Lobster and rice noodle salad
Delight your taste buds with a flavorful lobster and rice noodle salad. This exquisite dish combines succulent lobster with tender rice noodles for a culinary masterpiece.
Ingredients:
- 2 tablespoons sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 1/2 tablespoons distilled white vinegar
- 1 tablespoon water
- 1 serrano chile with seeds, minced
- 1 small garlic clove, minced
- 1 cup vegetable oil, for frying
- 2 large shallots, thinly sliced
- Kosher salt
- 4 cups green cabbage (from 1/2 small head), finely shredded
- 2 carrots, finely shredded
- 1/2 small red onion, thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1/4 cup coarsely chopped mint
- 3 cups shredded rotisserie chicken (from 1/2 chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped unsalted roasted peanuts
Instructions:
- Mix the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl and stir well until the sugar dissolves. Allow the dressing to sit for 5 minutes.
- In a small saucepan, heat the vegetable oil over medium heat. Add the shallots and cook on high heat, stirring continuously, until they turn golden brown, which should take around 3 to 4 minutes. Remove the shallots from the oil and place them on paper towels. You can save the oil for later use. Season the shallots with salt and let them cool down.
- Combine the cabbage, carrots, red onion, cilantro, mint, and shredded chicken in a large bowl. Pour in the olive oil and the prepared dressing, then mix everything together. Top the salad with peanuts and crispy shallots before serving with lime wedges.
Summary:
- Calories: 2718 kcal
- Fat: 19 g
- Protein: 395 g
- Carbs: 217 g
- Potassium: 5466 mg
- Magnesium: 1071 mg